Chimichurri

Makes about 1 cup — enough for a roast with leftovers.

Ingredients

• 1 cup fresh flat-leaf parsley, finely chopped (packed)
• 3–4 cloves garlic, minced
• 2 tbsp fresh oregano, chopped (or 2 tsp dried)
• ½ cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• ½ tsp red chili flakes (adjust to taste)
• ½ tsp salt
• ¼ tsp black pepper
• Optional: squeeze of fresh lemon, or a bit of finely chopped shallot

Method

1. Finely chop the parsley, garlic, and oregano by hand for the best texture. A few quick pulses in a food processor works — just don’t over-blend it into a paste.
2. Combine everything in a bowl, adding the olive oil last. Stir until it comes together.
3. Taste and adjust — more vinegar for brightness, more salt, more chili for heat.
4. Let it sit at least 20–30 minutes at room temp before serving so the flavors meld. Better after an hour or two.

Notes

• Keep it loose and spoonable, not thick like pesto — it should pool a little.
• Make it while the roast is smoking so it has time to sit.
• Spoon over sliced roast, or serve on the side. Also great on grilled corn or beef sandwiches.
• Leftovers keep 4–5 days in the fridge; bring to room temp before serving (the oil firms up cold).